Na sequência deste trabalho, vários estudos poderão ser realizados. De seguida, apresentam-se algumas sugestões.
Para completar o trabalho já realizado, seria importante fazer paralelamente um estudo da viscosidade, podendo até, assim, determinar o teor em pectina no sumo.
Sendo que, neste trabalho, foram estudadas duas pectinases diferentes que se apresentavam em estados físicos distintos (líquido e sólido), seria interessante estudar a mesma enzima, mas em estados físicos diferentes.
Neste trabalho, a consolidação das microesferas foi efetuada usando o glutaraldeído como reticulante químico e o sulfato de sódio como reticulante físico. Esta é uma etapa crucial para a obtenção de melhores resultados. Assim sendo, esta deverá ser uma etapa a explorar, substituindo, por exemplo, o glutaraldeído pelo glioxal, e o sulfato de sódio por polifosfato de sódio ou tripolifosfato de sódio, tendo sempre em conta que o produto final tem como destino o consumo humano.
As pressões estudadas neste trabalho são, na teoria, consideradas como pressões moderadas. Como tal, seria estimulante fazer ensaios usando pressões mais elevadas (p. ex. até 600 MPa) e com isto, fazer paralelamente um estudo da atividade da PME existente naturalmente no sumo, uma vez que esta pectinase não é desejável no sumo de laranja.
Poder-se-ia fazer todos estes estudos em diversos sumos (p. ex.: maçã, limão, etc.) de forma a determinar qual a enzima mais adequada a cada sumo, pois cada sumo apresenta características e exigências diferentes.
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